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Drip Beef Sandwiches

Drip Beef Sandwiches Recipe


This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.


  • 5 pounds chuck roast
  • 2 cubes beef bouillon
  • 2 tablespoons salt
  • 2 teaspoons garlic salt
  • 2 eaches bay leaves
  • 2 tablespoons whole black peppercorns
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons dried rosemary


  1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
  2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.

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Nutritional Information

Drip Beef Sandwiches

Servings Per Recipe: 5
Calories: 933.5
% Daily Value *
protein: 176 %
carbohydrates: 1 %
exchange other carbs:
dietary fiber: 4 %
fat: 94 %
saturated fat: 121 %
cholesterol: 98 %
vitamin a iu: 1 %
niacin equivalents: 209 %
vitamin b6: 119 %
vitamin c: 2 %
folate: 8 %
calcium: 7 %
iron: 65 %
magnesium: 35 %
potassium: 42 %
sodium: 164 %
thiamin: 50 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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